Tag: skinless chicken breasts

Tomato Basil Mushroom Chicken Pasta

Capellini is my favorite kind of pasta. It is thin and light, but a little more durable and easier to work with than angel hair pasta. I can eat it with just about anything! The other day I made this tomato basil mushroom chicken and served it over capellini pasta. I love cooking with fresh tomatoes and basil because the resulting flavor combination is amazing. This chicken dish is really easy to make and healthy too!

Tomato Basil Mushroom Chicken Pasta

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Prep time

10 mins

Cook time

25 mins

Total

35 mins

Serves: 2

Ingredients

2 boneless, skinless chicken breasts
1 cup chopped organic white mushrooms
1 cup organic cherry tomatoes
1 tbsp olive oil
½ onion, chopped
2 cloves garlic, minced
½ cup freshly chopped basil
12 oz capellini pasta
Salt and pepper to taste
Parmesan cheese for topping

Instructions

Heat olive oil in a skillet over medium heat.
Add the chopped onions, mushroom and garlic and stir occasionally for 5 minutes.
Sprinkle salt and pepper over the chicken breasts, then slice each on in half longwise.
Add the chicken breasts to the skillet and brown all sides.
Once chicken is browned, add the tomatoes and chicken broth and bring to a boil.
Cover and turn the heat down to low.
Simmer for 15-20 minutes, until chicken is cooked through.
In the meantime, cook the pasta according the the directions on the package and drain.
Serve the tomato mushroom chicken over the pasta, and sprinkle with the freshly topped basil and Parmesan cheese.

3.2.2265

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World’s Best Chicken

I’m a Pinterest addict. And one thing about being a Pinterest addict is that you start to notice a lot of repetitive re-pins. Particularly in the food world. It’s definitely one way to help be become a better blogger- you start to realize what kinds of recipes people are looking for. People really seem to like quick and easy.

You really can’t get any quicker or easier than this recipe here. It’s called “World’s Best Chicken“. Quite the title to live up to. I think that’s why it has gotten so many pins, with a title like that and a good picture, it’s hard not to be intrigued. Even my curiosity got the better of me. I had to make it to find out if it was really worth all the hype.

Lucky for me I LOVE maple syrup and dijon. They make a great sweet & savory combination, so I enjoyed the dish. But, to the point, is it the “world’s best chicken”? Probably not… haha but it was good! Especially for something that gets whipped together so quickly. I like my chicken to have a bit of caramelization to it which meant I would want to leave it in there a little longer to get the topping nice and brown (or turn the broiler on for a minute or two). No doubt this was going to Leave the chicken dry. Not ideal. To combat this, 30 minutes before pouring the topping on, I poked holes in the breasts with the tines of a fork, then I lightly sprinkled them with salt. Basically a quick dry brine to ensure moist chicken. It definitely helped.If you want it to be really moist though you should stick it in the slow cooker! I love slow cooked chicken : ) So tender and shreadable..

4 boneless, skinless chicken breasts
½ cup Dijon mustard
¼ cup maple syrup
1 tablespoon red wine vinegar
Salt & pepper
Rosemary

Preheat oven to 425 degrees.
In a small bowl, mix together mustard, syrup, and vinegar.
Place chicken breasts into 9×13 greased baking dish. Season with salt & lots of pepper. Pour mustard mixture over chicken. Make sure each breast is coated. No need to marinate.
Bake for about 30-40 minutes, or until meat thermometer reads 165°F. Leave in longer, to achieve a more caramelized crust if you’d like. You do not need to cover the pan with foil.
Season with chopped rosemary.

To make this in the slow cooker, combine all ingredients and cook on low for 3-4 hours.

Tagged as:
chicken,
dinner,
maple,
meat,
poultry,
Savory

Summer Shish Kebabs

Summer is officially two days away, but I have already been enjoying plenty of my favorite summertime dishes for the past few weeks. One of them includes these chicken and vegetable shish kebabs with NatureBox dried pineapple to add some sweetness to the mix. They are easily made on an indoor grill (such as a George Foreman grill) or grilling pan, but of course they are also great for outdoor BBQing! For these summer shish kebabs, I used teriyaki marinated chicken and slices of red bell pepper, yellow and zucchini squash, onion, and dried pineapple. You can get creative with the vegetables, fruits and meats you combine together for your shish kebabs. Do you have a favorite combination?

Check out this recipe of the NatureBox blog this week here!

5.0 from 1 reviews

Summer Shish Kebabs

Prep time

1 hour

Cook time

6 mins

Total

1 hour 6 mins

Type: Main

Serves: 8

Ingredients

¼ cup apple cider vinegar
¼ cup soy sauce
2 tablespoons olive oil
2 tablespoons honey
2 boneless, skinless chicken breasts, cubed
1 zucchini squash, chopped
1 yellow squash, chopped
½ yellow onion, chopped
8 NatureBox Big Island Pineapple slices, quartered [www.naturebox.com]
1 red bell pepper, chopped
8 wooden skewers

Instructions

In a shallow bowl, whisk together apple cider vinegar, soy sauce, olive oil and honey.
Add the cubed chicken breasts and cover with plastic wrap. Refrigerate for at least 30 minutes, up to 3 hours.
Soak the wooden skewers in water for 20 minutes (to prevent them from burning).
After the chicken has marinated, preheat an indoor grill pan over medium heat.
Add the chicken, pineapple, squash, bell pepper and onion to the skewers, alternating.
Grill until the chicken us cooked through, about 3 minutes on each side. The chicken will be done when the juices run clear and the internal temperature is 165 degrees F.

Makes 8 kebabs

3.2.2045

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